Saturday, February 8, 2014

Breakfast Casserole

This breakfast casserole is a combination of multiple recipes I found online.  It fed 7 people, including 5 who just ran 11 miles, so it may feed around 10 people who hadn't ran that far :).

14 eggs
1 1/2 cups grated cheddar cheese
6 oz. of cooked ham (or other meat or meat substitute)
1/2 cup grated parmesan
2 small bunches of green onion
1 cup shredded potatoes (fresh or frozen)
2 tbsp milk

Preheat oven to 375 degrees.  Chop green onion and ham and grate or shred cheese and potatoes (put 1/2 cup of cheddar to the side).

Scramble ingredients in a large mixing bowl, including a small amount of salt and pepper.  Pour into an oven-save casserole dish.   Sprinkle remaining 1/2 cup of cheddar on top.  Once oven is ready bake for 35-40 minutes.  Test with a knife for doneness, eggs should be fluffy and moist but not runny.

Saturday, February 1, 2014

Red Quinoa

Quinoa's high protein content makes it a healthy and hearty breakfast, lunch, dinner side dish, or dessert.  It also has a great source of vitamins and minerals, and is mostly grown in high elevations sun as Peru, Bolivia and Ecuador.  

Preparation: washing quinoa is important in order to remove the saponin which is a naturally occurring substance on the grain and can add bitterness to the taste.  

1 cup red quinoa
2 cups water
1 tbsp vegan butter
2 tbsp pine nuts 
1/2 bunch green onion or 1 medium sized yellow onion

Bring quinoa and water to a boil, reduce heat, and add butter.  Cook on medium for 15 minutes.  While quinoa is cooking, toast pine nuts and set aside.

If using green onion, slide and add to cooked quinoa.  If using yellow onion, sauté for 3-4 minutes and then add to cooked quinoa.